Chilli oil is enjoyed across the world. Japan loves its native ra-yu, Calabria is famous for its Calabrian chilli oil and Turkey loves chilli oil poured over cooling yoghurt. China too many varieties of chilli oil to name: mild and salty Guizhou-style chilli crisp,  simple and fragrant Sichuanese ‘red oil’ and garlicky Chaozhou chilli oil are perhaps the three most famous varieties.

It’s s no wonder that chilli oil is so universally popular once you realise how easy it is to make at home. At the most basic all you need is your favourite dried chillies or chilli powder, oil and a sterilised jar. We have all sorts of recipes to both make and use chilli oil, from traditional wontons and dan dan noodles, to corn on the cob with a kick.